Improved process for making beer



g 1 U ITED -S;"lA'-IES "PATENT @FFICE.

u :Ns'r musn, or L NCASTER, rnnnsrnvaum,

' lmsnovsoreocess FoaMAkmG BEER;

Specification i'mtiiiiugpart of Letters E To all whom itma-y concern:

Be it known that I, Ennsr J. KRAUSE, of Lancaster, in the county of Lancaster andState of Pennsylvania, have invented'a new and Improved Mode or Processfor Manufacturing and BrewingBottom-FermentiugBeer,(acombined ale and lager;) and I do hereby declare that;

the following is a run and exact description thereof, so that any one skilled in the business will readily comprehend the entire process and be enabled to use my invention to, his profit and benefit of the consumer.

The object of this invention is. to facilitate the production of a wholesome and palatable beverage,known as bottom-t'ermentin g beer,

7 in less time andat agreatsaving of labor and materials, by meansof the ordinary brewers kettle and appliances, from the same materials as used heretofore, under'erroneous impressions, however, at a great waste of time and ingredients, as I will show, arising from the wantot a correct knowledge of the proper mode of manipulating and chemical results of the process. Y i V Beer boiled in the ordinary brewers kettle is well known to be milder and of a richer flavor than when steam is employed as an agent for boiling. To say nothing of the drugs so frequently used for clearing the. beer and other purposes, in most cases deleterious compounds are formed, and should be avoided.

I have followed the business of a brewer fora number of years, and verily believe I am acquainted with all'the processes used orknown in this country or in Europe, and have given my especial attention-to experimenting during aperiod of eight years past, in order to discover the most economical method to produce a superior article.

Ordinarily it requires from two hundred and twenty-five to two hundred and fifty bushels of malt and one hundred and seventy-five pounds of hops in making one hundreds barrels of beer of this kind. The idea prevailed also that no water should be used at a heat above 176 Fahrenheit, lest the malt should bescalded andinj ured. Besides that,'it required from four to six hours soaking in water of even a lower temperature to extract allthe substance from the malt. (This long soaking I found was the cause of developing the viscid gluten, subsequently delaying the process of finishing.)

By my process I am enabled to make one hunsized barrels) from one hundred and seventy of hops, and in the space of two-and. a halt hours time I draw all the sweetness and substance out of the nialt by increasing the heat add that an experienced brewer is able to judge .hundred barrels of beer by allowingabout ten barrels for waste by evaporation and during fermentation.

from mymode, 1 will specify my plan Qf'PlQ- cedure in order, taking itfor granted that the terms used by brewers will be readily under,- stoodwith reference. to the capacity of the vessels employed and mentioned. Itisproper to mention that theresult of my processis a. new-kind ofbecr, intermediate between ale'and lager, and is equally well adapted for summer enable an extensive brewery to boil three ket- Having a sufficient amount of water in my mash-tub, (one-third barrel to the bushel.) .To this water, at 178 Fahrenheit,.1 now put the and stir it round briskly, so as to mix it as quick as possible, and get it all thoroughly wet. and every grain separated for the action of the former proportion-that is, twenty-nine andoue sixth barrels, (one sixth barrel to the bushel.) This second water requires no mixin'g. I sufl'er' it to remain thus for one and onehalf hour longer, after which time I draw about tub into the under tub. This being done,-'I

water from the kettle, or fifty-eight and onethird barrels, heated to 182 Fahrenheit; and run it into the mash-tub without mixing. The kettle being now empty, I pump the contents ofthe under tub into it, and continue-to draw the liquor from the malt and pump it into the kettle until it contains seventy-fire barrels. 1

dred barrels of beer (of the like strength and five bushels of (malt and one hundred pounds 0 1: thewater and mode of applying it. I may. i

the quantity of water required to make one: Q

, 7 Having now stated the advantages resulting and winter. Besides, the short process will ties in a day, making, three hundred barrels, kettle at such a degree of heat required,I draw i off fifty-eight and one-third barrels into-my" one hundred and seventy-fivebushels of malt hot'water. This being aecomplishedJleaYe it; to soak for one hour. I then apply the secondwa-ter, heated to 180 Fahrenheit, in half the eight or ten barrels of the liquorfrom the mash' close the faucet. I their takethe remaining;

ing the liqhor into the kettle, alittic at a time,

soas-not toarrest theboiling process, until one hundred and twenty barrels are thus put into the kettle, duringwhich' time I also add from six to eight barrels of cold water to the malt in the mash-tub, for the purpose of wash ing the grain. from all the extracted matter.

When the contents of the kettle have boiled for about one hour the density may be tested by means of a saccharometer for 'det'ermimlug the specific gravity of worts'. By the use of Southworths scale, if desirable to bringit to the strength of sixteen pounds to the barrel, when the liquor has attained adensity of fourteen and'onedialt pounds, I add the balance or remainingfifty pounds of the hops,"

and continue the boiling until -I attain-the def sired strength sixteen pounds. The contents of the kettle are then passed through the hop screen. or sieve into the cooler, where it left to cool down' to 46, when it is drawn from the cooler into the fermenting-tub, adding thereto one-half pound'of yeast to every barrel of its v making bottom-fermenting beer, as herein set forth and distinctly specified.

contents. It is now sufiered to restand go th rough the fermen tin g process until the weight is reduced from sixteen to four and one-half or fire pounds. At this stage it is drawninto the resting-barrels, where itremains for two or three days to settle. It' is now drawn into barrels'a'bout half full of clean chips of beech- I wood, (to purify it froni any remaining'portion of yeast.) To the contents (for each barrel containing. thirty-two gallons of the fermentedv liquor) I now put three gallons of young beert. 6., beer in thcfirst stage of fe'rmentation to make it lively. for a day to work ofii' The bung is now put in firmly, and after two. days morerest the beer is ready to be drawn into-barrels or casks, and

- is now ready for consumption, being completed and ready for use in about-twelve or fourteendays, yielding a-qualit-y of beer highly relished,

- of a brisk and sparkling appearance, and preferred over any other brought before the'public. I am aware that there aremany modes of manipulating, an (1. every brewer rnay imagine his mode of. operating equal to any other.

Having lately been called to several of our most extensive brewing establishments for the r purpose of imparting instructions, and believ ing the mode herein described is new and a great improvement,.I feel-it my. duty to secure myself, so far as a patent may protect me, for

years of experimentin g, resulting finally in my new process and'new beverage.

What I claim as my invention, and desire to secure by Letters Patent, isi The mode of manipulating or procssfor ERNST J. KRAUsE. Witnesses: y

' JoHN M. Amwne, 'JaoonSrAorFER.

It is now sufiered to remain 

